Sort ingredients
sandramort
QR Code
Listen
Pdf
In a medium saucepan, combine 2 cups of red wine and ¼ cup of sugar.
Bring to a boil, stirring constantly.
Once boiling, reduce heat to a low simmer.
Simmer for about 10 minutes or until the mixture is reduced by half.
Pour the reduction into a bowl, allow it to come to room temperature, then refrigerate until chilled.
In a large bowl, add 500g of unsalted butter.
Beat the butter for 2-5 minutes until it becomes light and fluffy. The longer you beat, the lighter it will become.
Add the entire can of sweetened condensed milk to the butter.
Beat for 1-2 minutes to fully incorporate the milk into the butter.
Add ¼ cup of the chilled wine reduction to the buttercream mixture.
Mix well for 1-2 minutes.
Taste and add more reduction if desired. Any leftover reduction can be frozen for later use.
If you want to enhance the colour, add a bit of purple or red gel food colouring.
Mix well to ensure the colour is evenly distributed.
Enjoy your Sangria Condensed Milk Buttercream! It's perfect for adding a unique twist to your cakes and pastries.